Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash and finely chop your selection of vegetables.

In a large mixing bowl, combine the chopped vegetables with ricotta cheese, half of the mozzarella, and Parmesan. Add garlic powder, onion powder, Italian seasoning, salt, and pepper; mix well.

On a lightly floured surface, roll out the puff pastry and cut it into rectangles measuring about 4x6 inches.

Spoon the vegetable filling onto one end of each pastry rectangle and roll the pastry over the filling, sealing the edges.

Place the rolls on the prepared baking sheet, brush with beaten egg, and bake for 25 minutes until golden brown.